Gluten-Free Banana Almond Bundt® Cake Recipe

Almond flour makes this banana Bundt® cake gluten-free gorgeous.

Almond Flour Cake Love

I wrote this post and shared this recipe in the Fall of 2010. But it somehow seems appropriate to bring it forward today. And here's why, Tootsie-Cake. It's been damn tough out there in the world. It's been c-r-a-z-y, actually. Head spinning, mind numbing, dumbfounding nuts. So I thought... can't we all use a fabulous gluten-free cake recipe right about now? Can't we all just take a long, deep collective breath and still believe- as I am sure, Dear Reader, you must- Good triumphs over Bad, and that Love rises higher than Fear, and that Fairness, Justice, and Truth are still values we can all believe in?

Yes?

Kisses.

Baking weather has arrived. Are you feeling the urge? I am. It's Bundt® Cake time. Time for stirring up gluten-free cake batters with soft ripe bananas, pumpkin puree, and applesauce, filling the kitchen with the warm sweet scent of cinnamon. Time to tie on your cute little apron and invoke your inner Domestic Goddess. Because the groovy-spooky equinox is right around the corner, I am sorry to tell you. Summer fun is fading fast, Sweetpea. Your tan lines are disappearing.

Your UGGs are calling.

So paw through your stash of rocket shaped Popsicle molds, drink umbrellas and pool party napkins. Get ready to retire the flamingo adorned lemonade pitcher (unless you happen to live in Boca Raton). Snake your way into the back dark corner of your kitchen closet.

Liberate the Bundt® pan you haven't used since Ground Hog Day.

It's dusty but it cleans up nice.

A rich and tasty banana cake made with almond flour.

Karina's Banana Almond Bundt® Cake Recipe

By Karina Allrich September 2010.

Steve made this luscious cake using three free-range organic egg whites but if you wish to keep this cake vegan, using Ener-G Egg Replacer also works. You'll need an egg replacer that equals 1/3 cup liquid.

Preheat oven to 350ºF. Prepare a Bundt® cake pan by rubbing a little oil in it. Dust with a quick sprinkle of gluten-free flour if you like.

Beat for one minute until the cake batter is smooth. Scoop the batter into the prepared Bundt® cake pan and even out the surface with a silicone spatula.
Bake in the center of a preheated oven for 40 to 50 minutes (mine took 45 minutes) until the cake is firm but gives slightly to a gentle touch; test with a cake tester if you like. If you use a smaller pan, it may take longer to bake through.

Cool on a wire rack. When the cake is cooled place a serving plate on top of the pan and invert the pan to release the cake onto the plate.
Sprinkle with powdered confectioner's sugar, if you desire.

Serves 12-15.

This rich banana cake freezes well. We wrap slices in foil and bag them in freezer bags for take along treats.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.

GF DESIGNS @ CAFE PRESS

Instagram XOX

KUDOS for GFG

FYI INFO

About this blog:

Lots and lots of water has churned under the bridge known as the Gluten-Free Goddess blog (born back in late 2005). And with that current, Dear Reader, many changes.

The highlights:

My husband and I have moved more than half a dozen times (artists with empty nests like to explore), lived in six different states, ate dairy-free (for seven years) and baked vegan (aka also eggless) for five, shunning gluten 100% (still do, always will). This is to say, Dear Reader, that some recipes here might include eggs, milk and butter, while others might be totally GFDFEF (aka still yummy while vegan). I've baked all recipes both ways- so check recipe notes for substitutions.

I've created roughly 400 recipes for you. All are gluten-free, developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.